Fresh Corn Salad

Ingredients

For the salad:

• 18 ears fresh corn, husk and silk removed
• 4 scallions, sliced
• 3 large red bell peppers, cut into 1/2-inch dice
• 3 large green peppers, cut into 1/2-inch dice
• 3 cucumbers, peeled, seeded and chopped
• ½ cup chopped fresh dill
• 1 pint cherry tomatoes, sliced in half

For the dressing:

• 1 ½ cups extra-virgin olive oil
• ½ cup balsamic vinegar
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (25 servings)

    226 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 317 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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25 servings

Preparation

1. Slice the corn off the cobs into a very large bowl. In a large pot, bring about 2 quarts of water to boil. Add the corn kernels and cover. Bring to a boil and cook 4 minutes, stirring the corn once every minute and removing silk or husks. Drain and refresh under cold water. Put the corn in a large serving bowl with the remaining vegetables. Add the oil. Toss well. Add the vinegar and salt and pepper to taste and mix well. Marinate 1 to 2 hours.

2 hours 15 minutes